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Fennel Citrus Smoked Scallops

Although I experienced a period of time not wanting anything to do with fennel, I'm loving it again.

(It's thought that fennel can promote breast milk production, so I was eating this SO MUCH during A's first year...then got sick of it, until recently!)

This recipe is a little more work using both the stove and the smoker, but it's worth the juggling between the two!

Fennel citrus smoked scallops served with Sauvignon Blanc from Becker Vineyards


Protein: scallops Prep Time: 15 minutes Cook Time: 40 minutes

INGREDIENTS (9): scallops (12 oz)

fennel (1 bulb)

shallots (2, sliced)

butter (2 tbsp, 1/3 c)

tangerine (2 - including zest from 1) worchestershire sauce (1 tsp) garlic (2 tbsp, minced)

salt, pepper (to taste)

parsley (optional)

INSTRUCTIONS: - Turn on smoker and preheat for 10-15 minutes at 165F. - Place scallops on a greased baking sheet or cast iron, season lightly with salt + pepper.

- Once smoker is preheated, place scallops inside and smoke at 165F for 20 minutes.

- During this time, wash and chop fennel bulb and the shallots.

- Saute fennel and shallots until they are cooked through and keep warm over a low temp.

- Make the citrus butter sauce by melting the butter in a saucepan and adding the garlic, Worcestershire sauce, zest from one tangerine, juice from both tangerines, and any other spices/herbs desired.

- After the scallops are done smoking, remove and increase the temperature to 400F.

- While waiting for the grill to reach temp, brush the citrus butter sauce on the scallops - you should have extra leftover for later. - Once the grill is at 400F, place the scallops back in and cook for 10 minutes, or until cooked through and no longer translucent.

- When cooked, remove the scallops from the grill, plate the warm fennel/shallots and transfer the scallops on top. Drizzle with the remaining citrus butter sauce and garnish with some more tangerine zest and parsley. - Dig in!


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